Kerstin Rodgers

Vegan Pesto Alla Genovese

Preparation info
    • Difficulty

      Easy

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By Kerstin Rodgers

Published 2015

  • About

This recipe from Genoa is traditionally made with basil and pine nuts, but there is also a pesto alla trapanese, from Trapani in Sicily, made with walnuts or almonds in place of the pine nuts.

Ingredients

  • Large bunch of basil, leaves only
  • 1 garlic clove, peeled
  • ⅜ cup

Method

Pulse all the ingredients in a food processor until they form a paste. Add salt to taste.